PRESERVES

To pickle or make Mangoes of Melons

Take green melons, as may as you please, and make a brine strong enough to bear an egg; then pour it boiling hot on the melons, keeping them down under the brine; let them stand five or six days; then take them out, slit them down on one side, take out all the seeds, scrape them well in the inside, and wash them clean with cold water; then take a clove of a garlic, a little ginger and nutmeg sliced, and a little whole pepper; put all these proportionably into the melons, filling them up with mustard seeds; then lay them in an earthen pot with the slit upwards, and take one part of mustard and two parts of vinegar enough to cover them, pouring it upon them scalding hot, and keep them close stopped.